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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Recipes On This Page
Misoyaki Fish
Tin Foil Seafood
Deep Fried Turkey
Chicken and Lobster Stir Fry on Fried Chinese Cake
Noodles
Fried Chinese Cake Noodles
Chicken Crunch Breading
Seasoned Flour for Breading Chicken Tenders
Breading Chicken Tenders
Traditional Mashed Potatoes
Olive Oil and Caper Mashed Potatoes
Crispy Onaga with a Hot Slaw Sour Cream Tobiko Sauce
Herbed Crusted Ama Ebi Warm Oyster Mushroom Potato Salad
Herbed Roasted Breast of Free Range Chicken with Puna Goat Cheese, Yukon Gold Potatoes,
Arugula, Sherry, Mustard and Pink Peppercorn Vinaigrette
Sherry, Mustard & Pink Peppercorn Vinaigrette
Pasteles
BAKALAU SALAD (Codfish Salad)
FRESH MANILA CLAMS WITH THAI CHILI GINGER & BLACK BEAN SAUCE
CHINATOWN DUCK CONFIT WITH ASIAN WATERCRESS (ONG
CHOI)
Executive Chef: Tom Teruya
Airdate: November 2, 1997
Misoyaki Fish
3 -4 lbs Mahi, Ahi or Ono
1/2 tub miso, (27 oz lg. tub)
1/2 cup sugar
1/4 cup mirin
1 Tbs fine ground ginger root
Slice fish into 1/2 inch fillets. Mix miso,
sugar, mirin and ginger. Marinate fish
overnight. Broil, fry or microwave.
Tin Foil Seafood
8 -10 pcs shrimp (16-20 size)
1 pkg imitation crab
8 to 10 new Zealand mussels
11/2 lbs fish (lightly seasoned
with garlic salt)
2 Tbs mayonnaise
2 Tbs tobiko eggs (flying fish)
or ebikko eggs
Mix mayonnaise and tobiko eggs to
form marinade. Add marinade to fish.
Smooth tinfoil on baking pan. Layer
mussels, followed by crab, fish and
shrimp (dipped in marinade.) Bake
in 350 degrees oven for 20 minutes
and finishing off by searing top of
shrimp using broiler.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
GASPRO/KING COOKER
Chef: Jim Webb
Airdate: November 9, 1997
Deep Fried Turkey
12 lbs turkey 4 Tbs Cajun Mix Cajun Dry Mix: 4 tbs salt 2
tbs ground garlic 4 tbs ground onion powder 2 tsp red pepper 2 tsp black
pepper 2 tsp ground green onion Rub dry Cajun spice mix all over turkey,
including inside of turkey. After seasoning turkey, let stand at least 2
hours or overnight. Heat peanut oil until the oil has reached a
temperature of 340 degrees. Place seasoned turkey on turkey rack and
slowly lower into hot peanut oil. Be very careful as to not let oil
overflow. Maintain temperature at 325 degrees. Turkeys cook at about 3 - 4
minutes per pound.
Chicken and Lobster Stir Fry on Fried Chinese
Cake Noodles
1 tbs ginger, minced 1 tbs garlic, minced 2 tbs cooking oil 1 lb chicken
thighs, skinned, deboned and diced 1/2 lb cooked lobster meat or imitation
crab meat 1 cup straw mushrooms 1/2 lb sugar snap peas, cleaned 3 tbs
oyster sauce 1 tsp sugar 1 1/4 cups chicken broth 2 tbs cornstarch to
taste salt and pepper Stir fry ginger and garlic in cooking oil. Season
chicken with salt and pepper. Fry chicken with ginger and garlic, continue
to cook until chicken is brown. Add mushrooms and sugar snap peas. Add 1/2
cup chicken stock, oyster sauce, and sugar. Mix cornstarch with remaining
1 cup chicken broth separately and add to mixture. Cook until the mixture
begins to thicken, then add lobster meat. When lobster is heated through,
server over noodles.
Fried Chinese Cake Noodles
2 lbs cooked saimin style noodles 3 tbs vegetable oil Boil noodles
and drain. Heat oil in a separate pan. When oil is hot, add boiled noodles
and press down hard. Fry the noodles like a pancake until golden brown.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
PLANET HOLLYWOOD
Airdate: November 16, 1997
Chicken Crunch Breading
Yield: a lexan full 24 bags Captain Crunch (2 lb, 2 oz each) 44 lbs
Corn Flakes Crumbs Place cereal through HOBART MIXER on the fine grating
blade on speed no. 1, catch crumbs in "A" n Lexan. Alternate,
for every 1/2 bag of Cap'n Crunch, add one pound of corn flakes. Continue
until all batches are done. Cover, label, and date. Store at room
temperature. Note: There will be no chunks in the mixture.
Seasoned Flour for Breading Chicken Tenders
50 lbs flour 7 lbs granulated onion 7 1/2 lbs granulated garlic 3
3/4 lbs ground black pepper Mix well in HOBART MIXER with the paddle on
speed no. 1.
Breading Chicken Tenders
Ensure a clean and proper work space. Obtain required amount of
chicken tenders from cooler (do not take too much out at one time, you do
not want to promote bacteria growth.) Have a six inch pan with one gallon
seasoned flour on the prep table. Have a six inch pan of egg wash ready on
the table next to the flour (use 6 cups pasteurized eggs to one gallon of
milk for wash). Also, place a four inch perforated pan inside on product.
Place two handfuls of chicken tenders into the flour. Move them around
being sure to coat all the tenders (do not squish the tenders). Shake off
excess flour and dip into egg wash, being sure to coat all the tenders.
Lift the tenders out of the egg wash, then put in the Cap'n Crush
breading. Move the tenders around in the Cap'n Crunch and shake off
excess. Place the breaded tenders into a 2 inch pan lined with wax paper,
one layer at a time (try to line pan upas tight as possible, but do not
overlap tenders). Cover each layer with wax paper. Stock three layers to a
pan (any more creates too much weight and tenders become wet). Cover,
label and date.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
FOUR SEASONS RESORT
Airdate: November 23, 1997
Traditional Mashed Potatoes
4 large Idaho potatoes, skin on 7 oz butter 1 cup milk, hot to
taste salt and pepper 1) Always cook the potatoes with the skin on. 2)
Cover the potatoes with coldwater. 3) Bring to a boil, and reduce to
a low boiling to prevent damaging the skin. cover and boil for about 35
minutes. 4) Never overcook the potatoes. check the tenderness with a tooth
pick. 5) Remove the potatoes from the water, never leave the potatoes in
the water, drain immediately, (it would taste like old potatoes). 6) Peel
the potatoes still warm, and rice it or pass through a food mill. Never
use a food processor you would damage the fibers of the potatoes. 7) For a
better result, sift the mashed potatoes into a fine strainer. 8) Add the
hot milk. 9) Incorporate the butter progressively, never whip the mashed
potatoes. 10) Salt and pepper to taste.
Olive Oil and Caper Mashed Potatoes
(4 Servings) 1/2 cup caper 4 large Idaho potato, skin on 1 cup
milk, hot infused with 2 sprigs of rosemary 2/3 cup extra virgin olive oil
Use same method as above, using rosemary milk in place of regular milk and
extra virgin oil instead of butter. Add the capers before serving.
Crispy Onaga with a Hot Slaw Sour Cream Tobiko
Sauce
(2 servings) Ingredients for the Onaga 2 fillets Onaga, skin
on (5-6 oz) 1 Tbs olive oil Ingredients for the slaw 2 cups sour
cream 1 head white cabbage, finely sliced 1 piece red bell pepper, cut
into julienne 1 1/2 Tbs pommery mustard 1 Tbs parsley, chopped to taste
salt & pepper Ingredients for the sauce 1/2 cup sour cream 1
Tbs shallot, minced 1 Tbs chive, sliced 3 Tbs chicken consomme 2 Tbs lemon
juice 2 Tbs tobiko (Combine all ingredients) Method for the fish: In a
teflon pan, saute the onaga skin side down in olive oil, star on a cold
pan to prevent onaga skin from shrinking under the heat. Bring the heat
slowly to medium temperature. Do not turn onaga. Finish in a 400 degree
oven to the desired doneness. Season to taste. Method for the slaw: Saute
the cabbage with olive oil. Add the red bell pepper and julienne. Continue
to cook until the cabbage begins to wilt. In a bowl, whisk the mustard
into the sour cream. Fold the cabbage in the cream mixture and sprinkle
with chopped parsley. Presenation: Serve the onaga skin up on the top of
the hot slaw. Garnish with a steamed new potato cover with the tobiko
sauce.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
THE ORCHID AT MAUNA LANI
Airdate: November 30, 1997
Herbed Crusted Ama Ebi Warm Oyster Mushroom
Potato Salad
Serves 6 For the Shrimp Stock: 1/4 cup onion, diced 1 ea carrot,
diced 1/2 ea celery stalk, diced Shells from prawns or Ama Ebi 1/4 cup
White Wine 1 Tbs tomato paste 2 1/2 cups water or fish stock 1 ea bay leaf
2 sprigs thyme 5 ea peppercorns, crushed To prepare stock: Spray
Pam on small sheet pan. Add carrot, onion, celery and roast until lightly
brown. Add prawn shells and stir until shells turn pink. Deglaze sheet
tray with white wine, place in a stock pot and reduce until dry. Stir in
tomato paste; add liquid (water/stock) and spices. Bring to a boil and
reduce to a simmer for about 30 minutes. Strain liquid, making sure to
press down on the solids in order to extract all the flavor. Return liquid
to a saucepan, and over medium-low heat let reduce until liquid yields
11/2 cups. To prepare prawns: Lightly coat prawns in egg wash and
dredge in herb mix. In a saute pan over medium heat, cook shrimp for 2
minutes. Remove shrimp from pan and deglaze with sherry vinegar. Let
reduce until dry; add shrimp and bring to a boil. Reduce heat. Season with
salt, pepper and lemon juice. For the potatoes: 4 ea medium
fingerling potatoes, pre-cooked, cut in half and sliced 1 ea Molokai sweet
potato, pre-cooked cut in half and sliced 1 Tbs olive oil to taste salt
and pepper 1/2 cup roasted red, yellow pepper In a saute pan over medium
heat, cook potatoes until golden brown and tender, then add roasted
peppers. Keep warm. For the mushrooms: 4 cups oyster or assorted
mushrooms, sliced (oysters, cepes, portobello, shiitake, chanterelle) 1
Tbs olive oil 1/4 cup shallots, chopped to taste salt and pepper 2 tsp
garlic, chopped In a saute pan over medium-high heat cook mushrooms in
small batches until golden brown. Toss in shallots and garlic at the end
of each batch, deglaze with stock and season with salt and pepper. Mix the
potatoes and mushroom together and keep warm. TO ASSEMBLE In the
middle of a shallow bowl place a generous spoonful of the warm potato
mushroom salad. Pour over sauce and place two prawns on top.
Herbed Roasted Breast of Free Range Chicken with
Puna Goat Cheese, Yukon Gold Potatoes, Arugula, Sherry, Mustard and Pink
Peppercorn Vinaigrette
6 each 8-10 chicken breasts (from 5lbs of chicken with rib bones
on) 9 each Yukon gold potatoes, par cooked (split) 4 oz olive oil 2 Tbs
garlic cloves, roughly chopped 1 tsp salt to taste fresh ground black
pepper 6 cups arugula 2 Tbs shallots, diced 1 Tbs Italian parsley 1 Tbs
fresh oregano 3 Tbs fresh rosemary, chopped 6 ea Roma tomatoes, cut into
quarters & oven dried 11/2 cups herbed Puna goat cheese 12 oz Sherry
Mustard Pink Peppercorn Vinaigrette 12 ea basil leaves 6 slices Parma ham,
julienne 3 ea red onion, peeled, cut into 1/6 6 oz chicken glaze (chicken
stock reduced) 1 Tbs fresh tarragon Preheat oven to 375 degress. Lift the
skin of the chicken and season with salt, black pepper, 2 basil leaves and
brush each with olive oil. Place chicken on roasting pan and bake for 15
minutes. Let the chicken rest 5 minutes, remove breast bone and finish
cooking for another 5 minutes. Reserve. Cut onions into 1/6ths and brush
with vinaigrette. Bake for 10-12 minutes at 350 degrees until wilted.
Season with salt and pepper. In a small bowl, toss the potatoes with
rosemary, garlic, salt and black pepper. Roast in the oven at 375 degrees
for 20 minutes. Reserve for plating. Prepare Puna goat cheese by combining
in a mixing bowl the softened goat cheese with 1 Tbs Italian parsley, 1
Tbs tarragon, 1 Tbs oregano and Parma ham. Blend until smooth and set
aside.
Sherry, Mustard & Pink Peppercorn
Vinaigrette
( 2 cups) 2 Tbs Dijon mustard 1 Tbs Pommery mustard 10 oz Extra
Virgin Olive Oil 3 oz Sherry Wine Vinegar 1 tsp salt 1/2 tsp freshly
ground black pepper 4 Tbs Italian parsley, chopped 1/4 cup pink peppercorn
In as stainless steel bowl, whisk the mustard and sherry wine vinegar
together. Drizzle in the olive oil. While whisking, blend in salt, pepper,
parsley and peppercorns. TO ASSEMBLE: Place 2 Tbs Tbs of the goat cheese
under skin of chicken. Heat the chicken in an oven at 350 degress for 7 to
8 minutes, making sure the cheese does not run out under the skin. In a
hot saucepan with olive oil, saute the shallots until golden. Let pan
cool, add arugula, salt and pepper, making sure the arugula does not wilt.
Place the arugula in the center of the plate. Slice the chicken breast 4
times and place on top of the arugula. Set the garlic roast potato, red
onion fans and oven dried tomatoes around the chicken glaze.
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
Chef: Renee Fung
Airdate: December 21, 1997
Pasteles
Masa Ingredients: 4 hands Green Chinese Bananas Annatto
Seeds (Atchuete) 2 cups Oil Garlic Salt Salt & Pepper Meat Mixture
Ingredients: 1 pork butt 2 onions 4.5 oz minced garlic 2 onions 2
bunches Chinese Parsley to taste Chili Sauce to taste garlic salt to taste
Hawaiian salt tomato sauce Other Ingredients: olives foil banana or
Ti leaves To prepare Masa: Prepare the atchuete oil by heating on medium
heat 2 cups oil and the atchuete seeds. Once boiling, reduce heat and
simmer till oil becomes a rich color. Have a large bowl with hot water and
salt prepared. Cut off of bananas and make 2 slices down the banana. Place
banana in water/salt mixture before peeling, this reduces the sap from he
banana and eases peeling. When done slicing bananas, use a flat end of a
utensil to peel back banana skin. After peeling, scrape banana to remove
all remaining sap or skin. Grind green bananas to a thick pulp like
consistency, add water as needed while mixing. Add atchuete oil till masa
is bright orange. Add garlic salt and regular salt to desired taste. Add
chile sauce to desired spiciness. Meat Instructions: Chop pork butt into
desired size portions. On High heat, brown pork with atchuete oil, ground
garlic and chopped onions. Once browned, add 1/2 of the Chinese parsley,
Hawaiian salt and garlic salt to taste. Fill with water till just covering
mixture. Bring to a boil then reduce to medium heat for 1/2 hour. Add
remaining amount of Chinese parsley and tomato sauce then cook on low heat
until pork is fully cooked and tender . Pastele Instructions: Clean banana
or Ti leaf. Spread a little oil (from the meat mixture) over the leaf.
Place 1/4 cup masa on leaf. Then add desired amount of meat mixture and
place olives in center. To wrap, bring up sides of foil together then fold
twice over, then fold end edges inward to complete. In a large pot, place
a steamer basket in the bottom and bring water to a boil. Once boiling,
add the pasteles and cook for 1 hour or until done.
BAKALAU SALAD (Codfish Salad)
Ingredients: 1 pkg dry codfish 2 round onions (thinly
sliced) 2-3 Chinese parsley 1/2 cup oil 1/2 cup cider vinegar 1/4 cup
shoyu to taste salt and pepper To prepare Bakalau: Soak bakalau (codfish)(
in water for several hours, changing the water several times to reduce
saltiness. Drain water, rinse and shred, removing all bones and skin.
Combine shredded bakalau and onions. Add oil, vinegar and shoyu, mix
well. Next, add sliced tomatoes, salad mix and chopped parsley, toss.
Chill and serve (will marinate while b eing chilled).
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Hari's Kitchen is produced by KHON Channel 2 - Hawaii.
SINGHA
Airdate: December 28, 1997
FRESH MANILA CLAMS WITH THAI CHILI GINGER &
BLACK BEAN SAUCE
Ingredients: 1 lb fresh Manila Clams 1 1/2 Tbs vegetable oil
1 clove fresh garlic, chopped 1/2 cup chicken stock or dry white wine 1
Tbs Thai Chili paste in oil (Prik Pao) 1 Tbs black beans 1 Tbs oyster
sauce 1 Tbs onion slices 2 Tbs bell peppers, asstąd. colors 15 fresh
basil leaves 1/2 cup cooked angle hair pasta or steamed rice To prepare
Saute fresh chopped garlic in a hot pan with 1 1/2 Tbs of vegetable oil
until garlic turns to a light brown then add fresh clams and continue to
saute for 1/2 minute then add chicken stock, chili paste, black beans and
oyster sauce. Keep cooking until clams start to open, then add bell
peppers, onions and fresh basil. Serve on a bed of angle hair pasta.
CHINATOWN DUCK CONFIT WITH ASIAN WATERCRESS (ONG
CHOI)
Ingredients: 4 duck legs 1/2 cup vegetable oil 4 cups duck
or chicken stock 4 pieces dried Chinese Shiitake mushrooms 1 Tbs Chinese
Five Spice 1/4 Tbs whole black pepper 1 cup of onion, celery and leek
(combined) 2 Tbs shoyu 2 cups Asian watercress or Ong Choi To prepare Fry
duck legs in a hot pan with 1/2 cup of vegetable oil just to brown the
skin then put in a pot. Add all the ingredients then slow cook for about 2
1/2 to 3 hours or until the duck legs are tender. In another hot pan,
quickly cook Ong Choi with the sauce from the duck and thicken the sauce a
little with corn starch. Serve with duck legs.
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